Summer sandwiches take advantage of bountiful harvest

by Karen Fernau - Jun. 19, 2012 03:30 PMThe Republic | azcentral.com

Summer sandwiches wrap all that's great about the season between two slices of bread.

From peaches and tomatoes to lobster and watercress, they bind the season's bountiful harvest in a familiar package. Handheld and portable, they also fit the bill for relaxed picnics and dinners or brown-bag lunches.

"There's just something comforting about putting the best of summer between two slices of bread," said chef Bryan Dooley of Bryan's Black Mountain Barbecue in Cave Creek.

Apparently, not many of us. Industry experts report Americans eat about 193 sandwiches a year. Ham and cheese ranks as the most popular variety, but seasonal sandwiches are gaining momentum.

Two years ago, Dooley hit gold with a dressed-up version of the classic tomato sandwich. Today, this vegetarian stunner draws crowds to an eatery known for its Southern-style smoked meat.

The bread is traditional - white grilled in butter. The mayonnaise is spiked with molasses. The main filler is a mix of red and yellow tomatoes dusted with pecan-smoked sea salt. Watercress replaces the traditional iceberg lettuce, and thinly sliced red onion adds a bite.

The sandwich combines Dooley's affinity for barbecue and one of summer's favorite fruits.

"It's all about balancing flavors so that they all work together to taste like summer," Dooley said.

Inspired by his tomato sandwich, we asked Dooley and his sous chef Rob Olsen to create two other quintessential summer sandwiches.

The first is a Southwestern-style lobster roll. Instead of mayo dressing, the Dooley team tops the lobster with a charred citrus-barbecue sauce and jalapeño slaw. For a more-affordable version, substitute crab or shrimp.

The second is a smoked pork loin topped with caramelized peaches and barbecue sauce.

All three sandwiches drip with summer flavor. Enjoy, and be sure to wipe your chin when you are done.